| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Polish | Stew | 4 | Servings |
INGREDIENTS
| Vegetable Broth | ||
| 1 | Carrot | |
| 1 | Parsley root; (petrushka) or 6 sprigs parsley | |
| 1/2 | Stalk celery | |
| 1/2 | Leek | |
| 1 | Onion | |
| 2 | c | Water |
| 1 | Pinches salt |
INSTRUCTIONS
Gulasz 1 pound stewing beef, in one piece 2 tbl vegetable oil 2 large onions, chopped 2 cups vegetable broth(above) 3 whole allspice berries 2 to 3 tsp imported paprika Maggi seasoning, to taste 1 tbl flour mixed with 3 tbl water 1. Clean and chop the vegetables for the broth. Cover with the water, add salt, and simmer, covered, for 30 minutes. 2. Soak the beef in water for 15 minutes, pat it dry, and cut it into cubes. 3. Heat the oil in a large skillet and brown the meat cubes along with the onions for about 15 minutes. Transfer the meat and onions to a heavy pot with a lid. 4. Add the vegetable broth, allspice, paprika, and a few dashes of Maggi. Simmer until the meat is tender., about 1 hour. When the meat is almost tender, stir in the flour-water mixture, and cook for 10 minutes more. Adjust the seasoning with more Maggi, if desired. Notes: Soaking the meat is a Polish custom that you might not wish to follow. Mrs. Ziemianowicz(owner of the restaurant) suggests you serve the gulasz with kasha, noodles, potato pancakes, or potatoes. Recipe by: Polska Restauracja, Brooklyn,New York Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net> on Nov 16, 1998, converted by MM_Buster v2.0l.
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